Pecan-crusted Trout with Peach-Habanero Chile Sauce

Yield: Makes 6 servings

Ingredients

• Peach-Habanero Chile Sauce
• 3/4  cup  pecan halves
• 1  cup  flour, divided
• 1/8  teaspoon  baking powder
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  large eggs, lightly beaten
• 6  (4-ounce) trout fillets
• 6  tablespoons  butter, divided
• 6  tablespoons  olive oil, divided

Preparation

Prepare Peach-Habanero Chile Sauce; keep warm.

Process pecans in a food processor until finely ground. Combine pecans, 1/2 cup flour, baking powder, salt, and pepper in a shallow dish. Place eggs in another shallow dish.

Coat fillets lightly in remaining 1/2 cup flour. Dip fillets into eggs, and dredge in pecan mixture.

Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high heat. Cook 2 fillets 4 minutes on each side or until golden. Repeat with remaining butter, oil, and fillets. Serve immediately with Peach-Habanero Chile Sauce.

Maritime Treasures, Coastal Living, OCTOBER 2005